Here is a classic Quiche Florentine recipe that’s easy to prepare thanks to store-bought pie dough. Filled to the brim with eggs, cream, fresh spinach and Gruyere cheese, it’s the perfect light and savory meal to serve for breakfast, brunch, lunch, dinner or any time in between.
dWhy you’ll love this fresh spinach quiche recipe
Simple and classic! Quiche florentine is one of those classic French dishes. It’s a deep-dish tart filled to the brim with onions, spinach, and nutty Gruyere cheese that make it so fantastically French. I nudge it a little in the right direction with some Dijon mustard and savory herbs like rosemary and thyme that take it above and beyond.
A vegetarian dream! A totally vegetarian-friendly recipe that satisfies the salty, creamy, savory cravings in all of us. It’s rich, satisfying and all the more enjoyable when you see your friends’ faces light up after one bite.
Perfect for brunch! I love quiche for many reasons — hello, smoked salmon quiche, sausage kale quiche and sundried tomato artichoke quiche. But one of my favorites is that it’s the perfect excuse to have your pie and eat it too — literally! It’s a semi-homemade recipe that pairs perfectly with strawberry and cream French toast, blueberry cornbread pancakes, pomegranate mimosas, and a table full of friends.
Ingredients
This is an easy spinach quiche you can make from scratch with a little help from the supermarket. Here’s a list of what we need:
- Store-bought pie dough
- Olive oil
- Onion
- Spinach
- Eggs
- Heavy cream
- Dijon mustard
- Nutmeg
- Rosemary
- Thyme
- Kosher salt
- Black pepper
- Gruyere cheese
- Arugula
Ingredient substitutions and notes
- Use one box of frozen spinach instead of fresh that has been thawed and squeezed dry
- Thaw one sheet of frozen pie crust overnight in the fridge
- Replace the cream with half-and-half to cut down on calories
- Sub sharp white cheddar cheese for the Gruyere
Scroll below for the ingredient measurements and recipe card.
How to make
- Blind bake the pie shell: Preheat the oven to 375 F. Unroll your pre-made (or homemade) pie dough disk into a 9-inch pie or tart pan. Trim or flute the edges of the pie dough so they don’t overhang. With a fork, prick the bottom of the pie dough all over to ventilate. Place a piece of parchment paper over the pie dough and add 1 cup of dried beans or raw rice on top. Bake for 20 minutes, or until the dough is slightly golden. Remove from oven and cool.
- Saute onions and spinach: While the dough is baking, begin the onion mixture. In a medium saute pan over medium-low heat, add the olive oil. Add diced onions and season with salt and cracked black pepper. Saute for 5-6 minutes, stirring occasionally, until they begin to brown and caramelize. Add spinach and stir together until the spinach has wilted, about 1-2 minutes. Remove from heat.
- Whisk the filling: In a medium bowl, whisk together eggs, heavy cream, Dijon mustard, nutmeg, rosemary, thyme, kosher salt and a few turns of cracked black pepper until smooth.
- Assemble the quiche: Evenly distribute the onion-spinach mixture into the bottom of the cooled pie crust and sprinkle the shredded gruyere on top. Pour in the egg mixture and spread into one even layer.
- Bake and cool: Bake for 30-35 minutes, or until the center is set and no longer jiggles. Let the quiche cool for 10-15 minutes. Serve warm or at room temperature, with fresh greens for topping.
Serve it hot or cold
I like to keep things light when serving this spinach quiche, so I always opt for fresh greens like peppery arugula, mixed baby greens or a side of baked asparagus.
If I am serving it brunch style, it goes particularly well with fruit salad or an entire pancake board.
How to store
Leftovers will keep in an airtight container in the fridge for up to 4 days. I either cut the entire quiche into wedges and place them in a container. Or cover the cut side of the leftover whole quiche with parchment paper, leave it in the pie dish and wrap the entire thing in plastic wrap for later enjoyment.
Freezing and reheating instructions
- Freezer: Bake the quiche as directed and cool completely. Double wrap in plastic wrap, then wrap in foil. Freeze the quiche for up to 3 months.
- Reheat: Unwrap and place the frozen quiche on a baking sheet. Bake at 350 degrees F for 45 minutes – 1 hour, or until warmed through.
Quiche florentine FAQs
What is quiche florentine made of?
Quiche florentine is a classic spinach quiche recipe made with eggs, cream, fresh spinach, mustard, herbs and Gruyere cheese baked in a flaky pie crust. A simple, bistro-style meal that’s best served any time of day.
What’s the difference between quiche Lorraine and Florentine?
Quiche Florentine is a vegetarian dish featuring spinach and cheese in the filling. Quiche Lorraine (named after the Lorraine region of France) includes the addition of lardons (strips or cubes of bacon) in the filling.
Why is it called quiche florentine?
The term comes from the French queen Catherine de Medici, who brought her own cooks from Florence, along with spinach seeds. Florentine simply means “to prepare in the style of the Italian region on Florence,” aka, it’s made with spinach. So, anything made Florentine style is made with spinach.
Looking for more brunch recipes? Check these out!
- Copycat Starbucks Spinach Wrap
- Easy Breakfast Burrito
- Flatbread Breakfast Pizzas
- Gluten-Free Cinnamon Rolls
- Lemon Poppy Seed Loaf Cake
If you make this Quiche Florentine recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Quiche Florentine
ingredients
- 1 store-bought pie dough disk or homemade
- 1 tbsp olive oil
- ½ yellow onion finely diced
- 2 cups baby spinach
- 5 eggs
- ½ cup heavy cream
- 2 tsp Dijon mustard
- ½ tsp nutmeg
- 2 tsp minced rosemary
- 2 tsp thyme sprigs
- ½ tsp kosher salt
- Cracked black pepper
- 1 cup grated gruyere cheese
- Arugula for topping/serving
instructions
- Blind bake the pie shell: Preheat the oven to 375 F. Unroll your pre-made (or homemade) pie dough disk into a 9-inch pie or tart pan. Trim or flute the edges of the pie dough so they don’t overhang. With a fork, prick the bottom of the pie dough all over to ventilate. Place a piece of parchment paper over the pie dough and add 1 cup of dried beans or raw rice on top. Bake for 20 minutes, or until the dough is slightly golden. Remove from oven and cool.
- Saute onions and spinach: While the dough is baking, begin the onion mixture. In a medium saute pan over medium-low heat, add the olive oil. Add diced onions and season with salt and cracked black pepper. Saute for 5-6 minutes, stirring occasionally, until they begin to brown and caramelize. Add spinach and stir together until the spinach has wilted, about 1-2 minutes. Remove from heat.
- Whisk the filling: In a medium bowl, whisk together eggs, heavy cream, Dijon mustard, nutmeg, rosemary, thyme, kosher salt and a few turns of cracked black pepper until smooth.
- Assemble the quiche: Evenly distribute the onion-spinach mixture into the bottom of the cooled pie crust and sprinkle the shredded gruyere on top. Pour in the egg mixture and spread into one even layer.
- Bake and cool: Bake for 30-35 minutes, or until the center is set and no longer jiggles. Let the quiche cool for 10-15 minutes. Serve warm or at room temperature, with fresh greens for topping.
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